Serves 4-6

4g saffron strands infused in 20ml boiling water

750 ml cream

15 ml gelatine

85 ml castor sugar

Add the saffron and water to the cream Heat gently until bubbles appear around the edges of the pot. Do not boil! Remove from the heat.

 Mix the gelatine and sugar together. Add this to the buttermilk and keep stirring until it has dissolved.

 Pour into individual glasses or bowls or 1 large glass bowl and leave to cool, then cover with plastic wrap and place in fridge to set.

Top with fresh berries and serve. I love having a dry Cap Classique or a muscadel with this dessert.